John Myers
Ingredients for 1 servings:
- 500 g wholemeal spelt flour
- 2 tsp spice mix of cinnamon, cardamom powder, allspice powder and ginger powder
- 50 g almonds, ground
- 50 g spelt flakes
- 2 packets of dry yeast
- 1 pinch of salt
- 500 ml water, lukewarm
- 2 tbsp vinegar
- 2 tbsp honey, clear
- 100 g raisins
- 50 g baking mix made from candied orange peel (aranzini), candied lemon peel and cherries
- some sliced almonds to sprinkle on top
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
for a loaf pan
Place all the dry ingredients except the raisins and the baking mix in a large bowl. Add the water, vinegar and honey and stir well with a wooden spoon or a mixer fitted with a dough hook until you have a smooth dough. Add the raisins and the baking mix and fold in. Place the dough in a loaf pan lined with baking paper and sprinkle with the sliced almonds. Place in a cold oven on the middle rack and bake at 200 degrees Celsius (top and bottom heat) for 50 to 60 minutes. The bread is ready when it sounds hollow when tapped. Tip: This bread will be a bit fluffier if you use 400g wholemeal flour and 100g plain flour (e.g. spelt flour type 630).
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